Enjoy a flavorful dinner with these grilled chicken fajitas made from juicy marinated chicken, sweet onions, and a colorful mix of bell peppers. Serve them in warm tortillas with your favorite toppings for an easy, satisfying meal the whole family will love.
Easy Grilled Chicken Fajitas
These fajitas are perfect for a casual weeknight or a small gathering. Tender, marinated chicken pairs with onions and a trio of colorful peppers, all grilled to develop smoky flavor and appealing char marks. The prep is straightforward—marinate, slice, and grill—so dinner comes together quickly without sacrificing taste.
What You’ll Need
Use your preferred fajita or taco seasoning blend. The ingredients below make enough to fill about 8–10 fajita-sized tortillas.
- Olive oil: 2 tablespoons for the marinade.
- Lime juice: Juice of 2 limes for brightness and acidity.
- Fajita seasoning: 2 tablespoons of a good fajita or taco seasoning.
- Chicken: 1 pound boneless, skinless chicken breasts (about ½-inch thick). Boneless thighs can be substituted for juicier results.
- Bell peppers: Use a mix such as 2 red, 1 yellow, and 1 green, or choose your preferred colors.
- Onion: 1 large white or yellow onion, quartered so pieces grill evenly.
- Tortillas: 8–10 flour or corn tortillas for serving.
How to Make Grilled Chicken Fajitas
This recipe works on an outdoor grill or indoors using a heavy skillet or grill pan. Follow these steps for tender, well-seasoned fajitas.
- Marinate the chicken. Whisk together the olive oil, lime juice, and fajita seasoning. Place the chicken in a large zip-top bag with the marinade and refrigerate for at least 20 minutes, up to one hour.
- Prep the vegetables. Cut the bell peppers in half, remove stems, seeds, and membranes, and quarter the onion.
- Prepare the grill. Preheat the grill to medium, clean the grates, and lightly oil them to prevent sticking.
- Grill. Remove the chicken from the bag, discard the excess marinade, and place the chicken, peppers, and onions on the grill. Turn occasionally and cook until the chicken is no longer pink and the vegetables are tender, about 15–20 minutes. Chicken is done at 165°F (74°C).
- Rest and slice. Remove everything from the grill and let rest 5 minutes. Warm tortillas on the grill for about a minute per side. Slice the chicken, peppers, and onions into strips and serve immediately.
Recipe Tips for Success
- Use a thermometer: An instant-read thermometer ensures the chicken reaches 165°F without overcooking.
- Make extra: This recipe scales well—double it for leftovers that reheat nicely for lunches.
- Serve beyond tortillas: The grilled chicken and peppers are great over rice or on a salad if you prefer a low-carb option.
Serving Suggestions
Serve these fajitas alongside Southwestern favorites for a full meal. Fresh salsa, guacamole, sour cream, or shredded cheese make excellent toppings. For sides, consider Mexican-style rice, a simple bean and corn salad, or a layered dip to round out the spread. Finish with a light dessert for a balanced menu.
How to Store and Reheat Leftovers
Store leftovers in airtight containers in the refrigerator for 2–3 days or freeze for up to 2 months. Thaw frozen portions in the refrigerator overnight. Reheat gently in a covered skillet over low heat until warmed through to avoid drying the chicken.
More Chicken Dinner Ideas
- Creamy Chicken Casserole
- Chicken Fried Steak
- Grilled Chicken Shawarma Skewers
- Air Fryer Chicken Parmesan
Grilled Chicken Fajitas
Ingredients
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 tablespoons fajita seasoning
- 1 pound boneless skinless chicken breasts, about ½-inch thick
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 large onion, quartered
- 8 to 10 flour tortillas, or corn tortillas
Instructions
-
Whisk together olive oil, lime juice, and fajita seasoning. Pour into a large zip-top bag.
-
Add the chicken to the marinade, seal the bag, and refrigerate 20 minutes to 1 hour.
-
While chicken marinates, halve the peppers and remove stems, seeds, and membranes.
-
Preheat an outdoor grill to medium heat. Clean and lightly oil the grates.
-
Remove the chicken from the marinade, discard excess, and place the chicken, peppers, and onions on the grill.
-
Grill, turning occasionally, until chicken is cooked through and vegetables are tender, about 15–20 minutes; internal temperature should reach 165°F (74°C).
-
Remove from the grill and let rest about 5 minutes.
-
Warm tortillas on the grill for a minute per side, then slice the chicken, peppers, and onions into strips and serve.
Nutrition
Nutrition info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
Did you make a recipe? Leave a rating